This Rainbow Bean Soup recipe is an FFB family favorite. The kids love it. Mr. FFB loves it. And I love it. It’s one of those meals that fills your belly and warms your soul all at the same time. Maybe that’s cheesy, but that’s how I feel about it.
The fact that everyone loves this recipe is awesome, but it’s not even the best part. The best part is that you can make this rainbow bean soup on short time in your pressure cooker, or you can start it in your Crock-Pot in the morning, set it, and forget it.
Another plus, is that it pairs well with cornbread. And who doesn’t love cornbread – I mean, really?!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Rainbow Bean Soup
1 pound bag dry bean variety mix
6 cups water
1 small onion, finely chopped
2 tablespoons beef bouillon
1 teaspoon dry basil
1 teaspoon dry parsley
1 teaspoon oregano
1 teaspoon lemonade mix (like
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon pepper
3 slices bacon, chopped
Add all of the ingredients to an electric pressure cooker or slow cooker. Give the contents of the cooker a quick stir.
If you are using a pressure cooker, cook for 35 minutes on high pressure. If slow cooker is more your style, cook on high for 6-8 hours, or until all beans are tender.
Serve topped with a little dollop of sour cream and some good cornbread. Enjoy!